Lemon Chicken Orzo Soup
A delightful and comforting dish that combines tender chicken, nutritious orzo pasta, and vibrant lemon for a refreshing twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups cooked chicken, shredded
- 2 cups fresh spinach
- Juice of 1 lemon
- Lemon zest (optional)
- Salt and pepper, to taste
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are tender.
- Add broth and orzo: Pour in the chicken broth and bring it to a simmer. Add the uncooked orzo pasta and cook for about 8 minutes, stirring occasionally, until the orzo is al dente.
- Incorporate chicken and spinach: Stir in the shredded chicken and spinach. Allow the soup to simmer for another 5-10 minutes until the spinach is wilted and the chicken is heated through.
- Finish with lemon: Remove the pot from heat and stir in the lemon juice and lemon zest. Season with salt and pepper to taste.
- Serve warm: Ladle the soup into bowls and enjoy it while warm.
Notes
Don’t overcook the orzo. Use rotisserie chicken for convenience.